Preheat oven to 400 degrees. Wrap sweet potatoes in foil and place on a shallow baking sheet. Slice butternut squash in half lengthwise and scoop out seeds. Drizzle cavity with a little olive oil and place cavity side up on same baking sheet.

Bake for 45 minutes or until potatoes and squash are fork tender. Allow to cool for 10 minutes. Then peel and cut into bite-sized cubes.

Meanwhile, cook bacon until crispy and remove to drain on paper towels. Add sage leaves to bacon drippings and cook until crispy, about 5 minutes. Remove to drain. Add diced onion to pan and cook until tender.

Add diced sweet potato, butternut squash and 1/2 tsp. of Cajun seasoning to pan. Cook over medium high heat, turn frequently so all the flavors combine. Taste for seasoning and add as needed. Top with crispy bacon and sage leaves.